Yen Can Cook: Corn and Leek Soup

Corn and leek soup, a hearty and satisfying soup which is dairy-free, gluten-free and vegan too if vegetable stock is used. Inspired by babe_kl, the pioneer food blogger in Malaysia, founder of when she posted photo of her delicious looking Chinese style corn soup in Instagram a few weeks ago. I was intrigued immediately to try out the recipe but minor tweaking is made for my version, I omitted the egg drop part.


Ingredients (Serve: 3-4)

Kernels from 3 ears of corn, keep the corn cob / 2 tins of canned corn kernels

1 leek, finely chop

1/2 onion, sliced

800ml chicken/vegetable stock

Cooking oil/butter

Salt and pepper


Step 1: In a large pot, heat cooking oil/butter & a pinch of salt over medium heat. Sauté onion & leeks about 2-3 minutes, until softened.


Step 2: Add corn kernel and continue sauté 2-3 minutes.  If you’re using fresh corn on the cob to make this recipe, do not discard the cobs! Make sure to add them in the soup while cooking as they release delicious flavors and sweetness to the soup.


Step 3: Add stock and bring to a boil. Reduce heat to a light simmer, cook for about 10-15 minutes.

Step 4: Remove from heat and discard the cob, let the soup cool for a few minutes.


Step 5: Blend soup in blender & pour back into pot. Scoop out some corn kernels before blending if you want your soup with some bites. Add back the corn kernels and reheat the blended mixture. Season with salt to taste and sprinkles of grounded black pepper when serving.

Note: My soup is slightly grainy but you may strain the soup through a fine-mesh sieve for a smoother consistency.




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